Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredients
- Extra Virgin Olive Oil
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Physical Form
- Typical Properties
- Fatty Acid Composition
- Nutritional Information
- Typical Fatty Acid Profile
- Sterols Profile
| Value | Units | Test Method / Conditions | |
| Free Acidity | max. 0.8 | % | — |
| Humidity and Volatiles | max. 0.2 | % | — |
| Impurities | max. 0.1 | % | — |
| Peroxide Index | max. 20 | meq O2/Kg | — |
| K270 | max. 0.22 | — | Spectrophotometry |
| K232 | max. 2.50 | — | Spectrophotometry |
| Δ-K | max. 0.01 | — | Spectrophotometry |
| Value | Units | Test Method / Conditions | |
| Myristic (C140) | max. 0.03 | % | — |
| Palmitic (C160) | max. 7.5 - 20 | % | — |
| Palmitoleic (C161) | max. 0.3 - 3.5 | % | — |
| Margaric (C170) | max. 0.3 | % | — |
| Margaroleic (C171) | max. 0.3 | % | — |
| Stearic (C180) | max. 0.5 - 5 | % | — |
| Oleic (C181) | max. 55 - 83 | % | — |
| Linoleic (C182) | max. 3.5 - 21 | % | — |
| Linolenic (C183) | max. 1 | % | — |
| Arachidic (C200) | max. 0.6 | % | — |
| Eicosenoic (C201) | max. 0.4 | % | — |
| Behenic (C220) | max. 0.2 | % | — |
| Lignoceric (C240) | max. 0.2 | % | — |
| Transoleic | max. 0.05 | % | — |
| Linoleics+Linolenics | max. 0.05 | % | — |
| 2P (C16, ≤14%) | max. 0.9 | % | — |
| 2P (C16, >14%) | max. 1.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Calories | 884 | — | — |
| Total Fat | 100 | g | — |
| Saturated Fat | 13.808 | g | — |
| Trans Fat | max. 0.5 | g | — |
| Polyunsaturated Fat | 10.523 | g | — |
| Monounsaturated Fat | 72.961 | g | — |
| Cholesterol | 0 | mg | — |
| Sodium | 0 | mg | — |
| Potassium | 0 | mg | — |
| Total Carbohydrate | 0 | mg | — |
| Protein | 0 | mg | — |
| Value | Units | Test Method / Conditions | |
| FAME+FAEE | max. 40 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| Cholesterol | max. 0.5 | % | — |
| Brassicasterol | max. 0.1 | % | — |
| Campesterol | max. 4.5 | % | — |
| β-Sitosterol | min. 93 | % | — |
| Δ-Stigmasterol | max. 0.5 | % | — |
| Erythrodiol+Uvaol | max. 4.5 | % | — |
| Total Sterols | min. 1000 | ppm | — |
| ECN-42 (actual-theoretical) | max. 0.2 | — | — |
| Wax Content | max. 150 | ppm | — |
Regulatory & Compliance
- Chemical Inventories
Safety & Health
- Food Safety Characteristics
Extra Virgin Olive Oil is safe for human consumption.
Packaging & Availability
- Packaging Type
- Packaging
Various bulk sizes and containers: steel drums (55, 58 gallon), disposable cardboard totes (275 gallon), returnable plastic totes (275 gallon), tank wagons, railcars. Various food service/retail packing sizes and containers: glass, tin, PET, HDPE, (8.5 oz - 35#)
Storage & Handling
- Shelf Life
- 18 Months (unopened)
- Shipping/Storage Conditions
Capped when not used. Store at room temperature, removed from moisture and direct sunlight. Exposure to freezing temperatures will not impact oil quality. Frozen product should be allowed to gradually return to liquid state. Product should not be heated above 90°F; direct heat will damage oil quality.
- Storage/Shelf Life
Up to 18 months in an unopened container stored in the conditions described above. 12 months is recommended for a fresher flavor